Linalool is a natural volatile aromatic compound with certain antibacterial and preservative effects. However, its strong volatility and poor water solubility limit its application. To fully utilize the antibacterial and preservative properties of linalool and expand its application scope, this study prepared linalool/γ-cyclodextrin (γ-CD) inclusion complexes with different core-wall ratios. The encapsulation efficiency (EE) and loading capacity (LC) were determined by UV spectrophotometry, and structural characterization was conducted by FTIR, XRD and SEM. Further, edible preservative films containing varying proportions of the inclusion complexes were prepared, and their water vapor transmission coefficient, dissolution rate, and mechanical properties were measured. Strawberry preservation tests were conducted at room temperature. The results showed that the highest loading capacity of 11.84% was achieved at a core-wall ratio of 1:4. Analysis using FTIR,XRD and SEM showed that linalool successfully entered the hydrophobic cavity of γ-CD and formed a new inclusion structure. The composite film with 0.6 wt.% inclusion complex exhibited optimal comprehensive performance, with a tensile strength of 33.18 MPa and a reduced water vapor transmission coefficient of 1.26 g·mm·m-2·d-1·kPa-1. This treatment significantly decreased the decay rate and decay index of strawberries (P<0.05), delayed hardness loss, mass loss, and the consumption of soluble solids and titratable acid. In summary, the linalool/γ-CD inclusion complex enhanced the stability of linalool. The composite film proposed in this study has demonstrated immense potential for application in strawberry preservation.